There's another factor that I think the OP fails to account for and that's washing produce before cooking and consumption. It's a habit I've been in for as long as I can recall cooking with produce, which I probably picked up from my parents, and have seen in just about every kitchen I've been in.

As far as I recall, it was less out of a concern over pesticide residue, but more to make sure all soil was removed from the produce before consumption. That latter point is very important! It _sucks_ to bite into a grain of sand when eating a salad because I neglected to wash the lettuce well. And even if the trace levels of pesticides were close to the unsafe chronic threshold, washing the produce to remove remaining trace dirt is, IMO, likely to take those trace levels of pesticides down far enough that I don't need to worry.